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Solvent effects on the products of soybean oil extraction
Author(s) -
Beckel A. C.,
Belter P. A.,
Smith A. K.
Publication year - 1948
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02553630
Subject(s) - hexane , solvent , soybean oil , chemistry , ethanol , extraction (chemistry) , trichloroethylene , soybean meal , meal , carbon tetrachloride , chromatography , food science , organic chemistry , raw material
Summary Ethanol, isopropanol, isobutanol, ethylene dichloride, trichloroethylene, carbon tetrachloride, and hexane (b.p. range 30° to 60°C.) were used as solvents for the extraction of soybean oil and the comparative effect of the solvent on the color and other properties of the oil, meal, and isolated protein was measured. Ethanol extraction gave the best results with respect to the color of oil, meal, and protein, and it also served as a debittering agent for the soybean meal.